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Sourdough Bagels
$12.00
Crispy on the outside, chewy on the inside.
Sourdough bagels are entirely different from a standard yeast bagel. They are light, chewy, crunchy and end with a tang. We call them BADASS! They are made with only a few select ingredients: regionally and locally grown and milled flours both from Wild Hive Farm in Poughkeepsie NY and King Arthur Flour, sea salt, local water :) and our rye flour based starter, “Bible”. The dough is 100% naturally leavened - a true wild yeast! The whole process takes over four days…
The bagels are boiled and baked each day. For home delivery, they are packaged in our special 3-pack bags (each bag contains 3 of the same variety). These bagels will stay fresh several days and also freeze beautifully. The whole bag can go into the freezer. When you want to defrost one, preheat your oven to 400°F and then heat the bagel for 4 minutes, slice and serve, that’s it!
You won’t believe how crunchy and amazing they are from the freezer. It’s all about the sourdough!!
Badass Bagels
Badass Bagels is an extension of Sugar & Olives, the farm to table restaurant located in Fairfield County Connecticut. Jennifer Balin is the badass behind of this female owned company. She prides herself on on her longstanding relationships with the glorious farms in Fairfield County. Jennifer began experimenting with sourdough when the pandemic caused the shutdown in March of 2020. Once the sourdough bagel was perfected (this took several months) the orders started rolling in. There were so many orders that the restaurant had to scale back on its regular hours. Today, while the bagel operation maintains its small batch quality, the shop makes over 5000 bagels a week (and this is the quieter season!) In addition the bagels are sold at over a dozen farmers markets, and are shipped nationwide.
The bagels are hand rolled, cold fermented, kettle boiled, hand topped and then baked. We use the highest quality seeds and and spices to top them. Have you tried the Himalayan blue poppy, it’s the bomb!
